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Continental Rye Bread
Ingredients:4 cups rye plain flour 4 cups plain flour 1 tablespoon salt 30g compressed yeast 1/2 cup lukewarm milk 1 tablespoon sugar 1 tablespoon coriander seeds 1 tablespoon caraway seeds 1 tablespoon aniseed seeds 1 tablespoon lemon juice 2 1/4 cups lukewarm water (This recipe makes 2 loaves)
Method:Sift flours and salt into basin and mix well. Put yeast into a small bowl, and add lukewarm milk and sugar, stir until yeast is dissolved. Cover bowl, stand in a warm place until the mixture appears frothy on the surface. Crush coriander seeds, add to flour mixture with remaining seeds, and mix well. Make a well in the centre of the flour mixture and add the yeast mixgture, water and lemon juice. Mix with hands until the mixture is well combined. A little extra warm water may be needed. Put dough into a large bowl that has been lightly greased with oil. Cover and stand it in a warm place until doubled in bulk - approximately 20 minutes. Punch down, knead on lightly floured surface for 4 minutes. Divide the dough into 4 equal portions. Knead each portion into a round. Place two rounds side by side in a greased loaf tin. Do the same with the remaining rounds. Place both tins in a warm place until the dough has risen to the tops of tins. Brush with water and cook in a hot oven for 30 to 35 minutes.
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